For the second day of cooking with carrots for the theme pick one make three, I made this very different carrot gravy subzi. I have made carrot curry, the South Indian way with coconut and also made carrots combined with many other vegetables, but since I chose carrots as my main ingredients for the theme, I wanted this to shine as the star in my recipe. Hence I made this gravy with just carrot as the vegetable, of course apart from the onions and tomatoes used to make the curry base.

Ingredients – (serves 4-6)

Carrots – 1 lb (1/4 kg)

Onions – 2 (chopped)

Tomatoes – 3 (chopped)

Cilantro – 1 small bunch or about ½ cup

Green chilies – 3

Pottu kadalai/Roasted Bengal gram dal – 3 tbsp

Garlic – 2 cloves

Ginger – 1 inch piece

Garam masala – 1 tsp

Cumin seeds – 1 tsp

Oil – 2 tsp

Salt – to taste

Procedure –

Peel the carrots and chop it lengthwise in equal size. Steam it in a microwave for about 6 minutes or until cooked 3/4th. It is very important to cut the carrots in equal size for even cooking.

Heat oil in a wide pan and add the cumin seeds. Once the cumin seeds fry and turn aromatic, add the chopped onions. Sauté until translucent.